Our Favorite Recipes

Quick and easy!

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Ingredients

1/2 cup (1 stick) butter or margarine
1 cup all-purpose or whole wheat flour
1 cup sugar
1 cup milk (can substitute skim or dairy free milk)
1 pint of blueberries

Instructions
Preheat oven to 375 degrees and spray a 10” skillet with cooking spray (or grease it with butter) and set aside.

In a large bowl, melt the butter (30 seconds in the microwave) then pour in the flour, sugar and milk. Whisk to combine, until no big clumps remain. Pour into the prepared skillet. Sprinkle the blueberries evenly around the top of the batter.

Bake for 40-45 minutes, or until edges start to turn slightly brown.

Remove from oven and allow to cool for 10 minutes.
Serve warm or cold!
 

A Berry Good Farm classic recipe, passed down over the years!

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¼ Cup butter or margarine
¾ Cup sugar
1 egg
2 Cups sifted flour
2 teaspoon baking powder
½ Cup milk
2 Cups fresh blueberries
½ tsp salt

Crumb Topping
Blend ¼ Cup soft butter, ½ Cup sugar, 1/3 Cup flour,
½ tsp cinnamon

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Cream butter, add sugar, beat until light. Add egg & beat well. Add dry ingredients alternately with milk, beat until smooth. Fold in blueberries . Pour into greased 9 × 9 × 2 pan. Sprinkle with crumb topping. Bake at 375 for 35 minutes.

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4 Cups fresh berries
¾ Cup oatmeal, uncooked
1 Cup brown sugar, packed
½ Cup butter, melted
¾ Cup all-purpose flour
1 tsp vanilla extract

Preheat oven to 350°.

Spread blueberries evenly in a 2 quart baking dish.
Mix remaining ingredients; sprinkle over blueberries.
Bake 45 minutes. Serve warm.

Recipe courtesy of Donna Arnold, BGF owner from 1994-2012.

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1/2 cup sugar
1/2 cup milk
8 oz softened cream cheese
16 oz whipped topping
1 1/2 cups fresh blueberries
1 large angel food cake
1 can blueberry pie filling

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Combine sugar, milk, cream cheese in large bowl. Beat with electric mixer until well blended. Fold in whipped topping and blueberries. Crumble angel food cake into small pieces and add to cream mixture. Mix well and pour into a large bowl, packing the mixture down and spreading evenly.

Cover and refrigerate for at least three hours before serving.

PREP TIME: 20 min
COOK TIME: 20 min
YIELD: 8 cups

Ingredients
• 8 cups fresh blueberries
• 2 tablespoons lemon juice
• 1 package (1-3/4 ounces) powdered fruit pectin
• 7 cups sugar

Directions
Wash five 1-cup plastic or freezer-safe containers with hot, soapy water. Dry thoroughly.
Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers to within 1/2 in. of tops and cool to room temperature, about 1 hour.
Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

6 peaches

1 cup blueberries

1 cup brown sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

1 T lemon juice

2 T orange juice

Grated rind of 1 orange

1/2 cup chopped pecans or walnuts

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3/4 cup flour

1/4 tsp salt

6 T soft butter

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Peel and slice peaches into a deep pie plate.

Spread blueberries over peaches

Mix 1/2 cup of brown sugar, cinnamon and nutmeg and spread on top of the fruit.  Sprinkle lemon juice, orange juice and orange zest on top.  Sprinkle with chopped nuts.

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Mix flour, 1/2 cup brown sugar and salt.  Cut in butter with a pastry blender.  Spread across the top.

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Bake at 375 degrees for 45 minutes.

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sent to us by Deb Locker of Flat Hill Orchards, Lunenburg MA

Fill baking dish - pie sized or individual sized - with fruit.  Can mix blueberries with strawberries and / or peaches.

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Dot with butter.

Sprinkle with lemon juice.

Crumble cookies of your choice over the top.

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Bake until bubbling - about 40 minutes at 375 degrees.

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Cool.  Serve with ice cream or whipped cream.

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written down for us at the farm stand by Kathy 7/10/24

Simple and delicious!

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1 Stick of Butter
1 Cup of Blueberries
1 Cup of powdered sugar

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Blend in a food processor & enjoy!